A teaspoon of zest and the juice of an orange turn a bowl-full of powdered sugar into a creamy kiss from the sun on top of these chewy, chocolate brownies.
They are worthy of making again so I’m keeping track of this recipe, with a note to serve with ice-cold milk or steamy coffee. The only thing I might add next time is a dash or two of Grand Marnier® to the brownie batter.
Next on my list from this magazine are:
- Toffee-pumpkin pie bars
- Apple-cinnamon streusel bars
- Goat cheese brownies with honey swirl
- Pistachio and cream cheese sugar cookies
Speaking of orange and chocolate desserts, here’s a good recipe for orange-chocolate cheesecake from KFAFT. It’s the one I photographed for the title header at the top of my home page. Of course, I add Grand Marnier® to that recipe too. I’m one of those parents who’ll notice their liqueur missing from the baking pantry, not the liquor cabinet.